One of our favorite days happens when Jill makes scones (she pronounces them with a short O sound from her year in Australia. She's not alone in that pronunciation.) She uses this recipe from an old Williams Sonoma Chocolate cookbook, and it is a crowd pleaser!
0.75cupChocolate Chips (Your favorite type - Hard to beat Nestle's Semi-Sweet, though the Ghiradelli chips are pretty awesome.))
1.25Heavy Cream
3tbspButter (I prefer salted, but I think salt is underrated in recipes)
Yields1 ServingPrep Time16 minsCook Time10 minsTotal Time26 mins
Directions
1
Preheat oven to 425. Mix flour, baking powder, salt, and 1/4 sugar in a large bowl.
2
Add chocolate chips.
3
Pour in cream and mix with a fork until it all holds together. It will be sticky. That's OK!
4
Place dough on cutting board dusted with flour. Sprinkle with flour and knead 10 times.
5
Gently shape into a 9-inch circle. Brush with melted butter and sprinkle with extra 2-3 Tbsp sugar. (Optional - I like adding a few sprinkles of course Kosher salt (or other excellent substantive salt), but that's not for everybody. But it should be!)
6
Cut into 12 wedges. (If 12 wedges just seems like too much to eat, reduce to 8!)
7
Place separated wedges onto ungreased baking sheet, leaving at least 1" between wedges.
8
Bake at 425 degrees for 15-17 minutes, or until tops are perfectly golden brown. Serve them warm if you can!
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Ingredients
2All purpose white flour
1tbspBaking Powder
0.50tspSalt
0.25cupSugar (White Granulated)
3tbspSugar (White Granulated) (For topping)
0.75cupChocolate Chips (Your favorite type - Hard to beat Nestle's Semi-Sweet, though the Ghiradelli chips are pretty awesome.))
1.25Heavy Cream
3tbspButter (I prefer salted, but I think salt is underrated in recipes)
Directions
1
Preheat oven to 425. Mix flour, baking powder, salt, and 1/4 sugar in a large bowl.
2
Add chocolate chips.
3
Pour in cream and mix with a fork until it all holds together. It will be sticky. That's OK!
4
Place dough on cutting board dusted with flour. Sprinkle with flour and knead 10 times.
5
Gently shape into a 9-inch circle. Brush with melted butter and sprinkle with extra 2-3 Tbsp sugar. (Optional - I like adding a few sprinkles of course Kosher salt (or other excellent substantive salt), but that's not for everybody. But it should be!)
6
Cut into 12 wedges. (If 12 wedges just seems like too much to eat, reduce to 8!)
7
Place separated wedges onto ungreased baking sheet, leaving at least 1" between wedges.
8
Bake at 425 degrees for 15-17 minutes, or until tops are perfectly golden brown. Serve them warm if you can!
